Pecan almond coffee cake

[elyssa]

Ingredients - cake

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup butter/margerine, softened/melted
• 1 cup fat free vanilla yogurt
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon almond extract

Ingredients - topping (you may want to double this)

• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with aluminum foil and lightly grease.
2. In a large bowl, sift together the flower, baking powder, salt and cinnamon. Set aside.
3. In a smaller bowl, cream the butter. Gradually beat in yogurt, then beat in sugar. Beat in the eggs and vanilla and almond extract.
4. Fold the liquid into the flour mixture. Mix until everything is wet; there will still be lumps. Spread into pan.
5. Make the topping by mixing all of the topping ingredients together in a bowl until crumbly. Spread over cake batter.
6. Bake for 30-35 minutes or until toothpick is clean. Let cool and enjoy!